NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

0.33 cup frozen peas

1.5 cup low-sodium chicken broth

0.5 tsp extra virgin olive oil

2 tbsp yellow onion

1 tbsp parmesan cheese

1 clove garlic

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a low simmer and keep it warm throughout the cooking process.

• 2

  Heat the olive oil in a separate medium skillet over medium heat and sauté the finely diced onion and minced garlic until translucent and fragrant.

• 3

  Add the dry arborio rice to the skillet, stirring for 1 minute to lightly toast the grains until they are slightly translucent at the edges.

• 4

  Add the warm broth to the rice one ladle at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding the next ladle.

• 5

  Continue the slow-stirring process for approximately 18 minutes until the rice is tender and has achieved a creamy consistency.

• 6

  Gently fold in the shredded chicken breast and frozen peas during the last 3 minutes of cooking to ensure they are heated through.

• 7

  Remove the skillet from the heat and stir in the parmesan cheese, sea salt, and black pepper until well combined.

• 8

  Garnish the risotto with fresh chopped parsley and serve immediately while warm.